Crockpot Jambalaya

Mmmmmm...Crockpot Jambalya! Smells like Taco Bell--according to my kids. Once I set out all my ingredients, this took 28 minutes to prep--although I blame my unpeeled shrimp with tails for some of that. I used EZ peel shrimp, and I still think it would be worth paying a little more for someone else to do the dirty work for me.



I printed this recipe from AmericanFamily.com over a year ago, but the website closed down in November 2012. I have a 7 inch stack of recipes that I'm dying to try, and yes, it took me this long to finally make this one. This had excellent flavor--very Cajun--and it was juicy but not runny. The original recipe calls for either Creole or Cajun seasoning, but I prefer the spicier Cajun.

Here is my version below, along with helpful cooking tips!

CROCKPOT JAMBALAYA

2 lbs boneless, skinless chicken thighs
1 lb smoked andouille sausage, cut into half moons
1 large onion, chopped
1 large green bell pepper, seeded and chopped
4 stalks of celery, sliced into crescent moons
1 28-oz can diced tomatoes with juice
3 cloves of garlic, chopped
2 cups chicken broth
2 TBSP Cajun seasoning
1 tsp dried thyme
1 tsp dried oregano
1 lb raw shrimp, peeled and deveined
1 3/4 cups Boil-in-a-Bag rice, uncooked

Combine all ingredients except shrimp and rice in crockpot. Cook on low for at least 6 hours, longer is fine. 30 minutes before you are ready to eat, add the rice and shrimp, then turn heat on highest setting. Stir well and cover for 30 minutes or until rice is tender.

** If you can't find boneless, skinless chicken thighs, go ahead and get the skins. They cut off very easily at home.

** I used 2 different types of Cajun seasoning. If you have them, use them! Different kinds give better depth of flavor.

** To prepare this in advance, you'll need to combine all ingredients in 2 gallon-sized ziploc bags EXCEPT the shrimp and the rice. Put the shrimp and rice in their own smaller ziploc bags. Label and store all 4 bags in freezer until ready to cook.

** My ziploc bags did not thaw in the fridge overnight. They froze in shapes too large to fit in my crockpot with the lid closed, so I put one of them in the microwave on normal cook setting for 4 minutes. With my hands, I gently massaged the sealed bag to break up the frozen chunk into slush. I shook this into the bottom of the crockpot, then put the rest of the other bag on top.

2 lbs boneless, skinless chicken thighs
1 lb smoked andouille sausage
1 large onion
1 large green bell pepper
Celery
1 28-oz can diced tomatoes
3 cloves of garlic
2 cups chicken broth
1 lb raw shrimp, peeled and deveined
1 3/4 cups Boil-in-a-Bag rice

PANTRY STAPLES

Cajun seasoning
Thyme
Oregano
ziploc bags (gallon and pint)